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The bioavailability of flavonoids is limited, as only a small fraction (i.e., less than 10% of the ingested quantity) can attain peak concentrations in the bloodstream within a few hours The bioavailability of flavonoids may be subject to various factors, such as ingestion of dietary fiber, macro and micronutrients, the duration of GI transit times, and composition of the gut microbiota (176, 177)

Pinheiro R, Lopes M, Belo I, Mota M (2014) Candida utilis metabolism and morphology under increased air pressure up to 12 bar

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Cataldo AM, McPhie DL, Lange NT, Punzell S, Elmiligy S, Ye NZ, et al